Chard Enchiladas

This dish comes to us from Grow Eco member, Dawn and is based on a recipe from Rancho La Puerta Resort in Mexico. Dawn tells me that while the original recipe is delicious, it is also too many steps for her, so this is a short cut version, but if you’re interested in the original you can find it on the Rancho la Puerta website in full.

Ingredients

• 12 corn tortillas

• 16 oz your favorite salsa verde. Dawn uses Fraizer Farms Salsa Verde.

• Two big bunches chard with stems diced and leaves torn into bite sized pieces. Substituting one bunch with kale or spinach works well too.

• 1/4 cup diced white onion

• 10 oz Feta cheese or queso fresco

• Parmesan cheese to cover.

• Cilantro to garnish (optional)

Method

1. In vegetable oil, sauté the onions with the diced chard stems until soft.

2. Add the greens and a couple tablespoons of water. Cover and cook for about 6-7 minutes until greens are done. Remove form heat and let cool.

3. When cool, add feta or queso fresco.

4. Warm up the salsa in a sauce pan.

5. Soften up the tortillas. You can use a damp paper towel in a ziplock bag in the microwave.

6. In a a large greased casserole pan, pour 1/4 cup of the salsa. Dip each tortilla in the salsa in the sauce pan until soft enough to roll without breaking. Fill with 3 tablespoons of the chard mixture. Roll and place in the pan. pour remaining salsa over the enchiladas.

7. Sprinkle the top with the Parmesan cheese.

8. Bake at 375F for 25 minutes. The sauce and cheese should be bubbling.

To make this into a slightly more substantial meal it can be served with a garden salad and some beans and guacamole.